Keith Lusher 03.03.25
Here in South Louisiana, we can turn anything into a po-boy. One of my favorite sandwiches to make is the hot sausage po-boy. But like most hunters, I am often faced with the question, “What am I going to do with all this deer meat?” So, I started thinking about ways to use venison that went beyond the usual recipes, and that’s when it hit me – why not take that classic hot sausage po-boy concept and make it with venison?
The idea came to me while grinding some deer meat for sausage. Instead of following the traditional hot sausage po-boy recipe, I decided to experiment with deer sausage patties. But the real breakthrough came when I replaced the cooking oil with Louisiana Hot Sauce on the griddle. That simple change made all the difference
The recipe itself is straightforward:
- Deer sausage patties (thin)
- Louisiana Hot Sauce
- Po-boy bread or French bread
- Mayonnaise
- Yellow mustard
- White American cheese
- Optional: shredded lettuce, sliced tomatoes, pickles
Directions
Heat your griddle to medium-high. Instead of oil, coat the cooking surface with Louisiana Hot Sauce. Place your deer sausage patties directly on the hot sauce and leave them on until they develop a well-done crust.
While the meat cooks, cut your French bread into 6-inch sections and split them. Spread mayonnaise on both sides of the bread. When the patties are done, stack them on the bread and top with white American cheese. I keep mine simple, with just meat and cheese. I’ve had it with shredded lettuce, pickles, and tomatoes and returned to the simple stacked meat and cheese sandwich.
I use white American cheese because that works best on traditional hot sausage po-boys, but provolone is a decent alternative if that’s what you have on hand. Here’s an extra step that I like to add before finishing up: after building the sandwich, put it back on the griddle and press it down like a panini. The bread gets crispy, and the cheese melts completely into the meat.
This isn’t a complicated recipe, but it makes good use of your venison while giving you a taste of a delicious hot sausage po-boy.
Give it a try the next time you want something different to do with your deer meat.
Recipe Details
Venison Hot Sausage Po-Boy
Prep Time: 10 mins | Cook Time: 15 mins | Servings: 2-4
Ingredients:
- Deer sausage patties (thin)
- Louisiana Hot Sauce
- Po-boy bread or French bread
- Mayonnaise
- Yellow mustard
- White American cheese
- Optional: shredded lettuce, sliced tomatoes, pickles
Instructions:
- Heat your griddle to medium-high and coat the cooking surface with Louisiana Hot Sauce instead of oil.
- Place deer sausage patties directly on the griddle and cook until they develop a well-done crust.
- Cut French bread into 6-inch sections and split them open.
- Spread mayonnaise on both sides of the bread.
- Stack the cooked patties on the bread and top with white American cheese.
- Optional: Add shredded lettuce, sliced tomatoes, and pickles.
- For an extra crispy finish, press the assembled sandwich back onto the griddle like a panini until the bread is toasted and the cheese melts.
Notes:
Provolone cheese can be used as an alternative to white American cheese. This method provides a spicy and crispy twist on the classic hot sausage po-boy.
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